Mushroom casserole with eggs and lamb sweetbreads
Method
Lamb Stew: Toast the bones in the oven for an hour at 180ºC, cut and add the vegetables, herbs, olive oil and bake for 25 minutes.
Remove and place in a bowl, add vinegar and boil down. Then add the wine and boil down again. Cover with water and heat until boiled down to half. Check for salt, strain and bind with a little corn flour. Set to one side.
Confited mushrooms: Wash the mushrooms, cut into thin strips and confit over heat with a little olive oil. Leave to settle and drain the oil, which later on will be used to confit the potatoes.
Coated egg: Place cling film and spread olive oil (with a brush). Separate the yolk of one egg, place it in the middle of the film, add salt and close with a thread. Boil for three minutes. Carefully remove the film and coat the yolk with macadamia nut (once toasted and grated).
Confited potato: In olive oil confit the mushrooms, add the peeled and diced potatoes (2x2 cm) with a little salt; confit in the oven at 100ºC for 35 minutes and place to one side.
Sweetbread Sauté: Wash and cut the sweetbread in small pieces, add salt and pepper and fry lightly in olive oil. When toasted, add vinegar, fry lightly for two more minutes and place in the frying pan with the mushrooms and lamb. Cook for 5 minutes and set to one aside for the presentation.
Presentation
Place potato dices in the middle of a soup dish, serve a ladle of mushroom stew with the sweetbreads without covering the potatoes and then add the coated egg.
Ingredients for four
For the lamb broth:
300 g lamb bones
80 g carrots
100 g leek
30 g garlic
1 sprig of fresh thyme
1 sprig of fresh rosemary
20 ml olive oil
20 ml vinegar
200 ml wine
1 litre water
5 g salt
20 g corn flour
For the confited mushrooms:
400 g mushrooms
100 ml olive oil
5 g salt
For the coated egg:
4 eggs
10 ml olive oil
80 g macadamia nut
For the confited potato:
200 g potato
For the sweetbread sauté:
160 g sweetbread
2 g salt
1 g ground pepper
30 ml olive oil
20 ml vinegar